FOOD PROCESSING AND PRESERVATION
FERMENTATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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What is the main use of sourdough type II
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Production of aromas in bread
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Volume to dough and aroma production in bread
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Acidifier of the dough and the production of aromas in bread
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Masa acidifier
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Explanation:
Detailed explanation-1: -The most abundant yeast, lactic acid bacteria, and acetic acid bacteria species across the 500 sourdough starter samples.
Detailed explanation-2: -4 Unlike other bread, sourdough bread isn’t made with traditional dry and active yeast, known as baker’s yeast. Instead, it undergoes natural fermentation by lactic acid bacteria and naturally occurring wild yeasts that contribute to its ability to rise and its signature sour taste.
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